Snack Foods: Processing and Technology

Snack Foods: Processing and Technology presents the use of different raw materials, processing technologies, quality attributes of snacks, machinery requirements and innovative thoughts for future product development. These items are discussed in five sections comprising fifteen chapters, including recent technologies like pressure/vacuum frying process, par frying, agglomeration, the use of infra-red, radiofrequency, and more. This book will be of use to the entrepreneurs, academic and research institutes, professionals in the field and personnel from industries. Covers recent technologies like pressure/vacuum frying process, par frying, agglomeration, use of infra-red, radiofrequency Explores the use of innovative methods for the development of healthy snacks Includes indications for the wide commercialization of traditional foods in the near future

• | Author: Suvendu Bhattacharya
• | Publisher: Academic Press
• | Publication Date: Sep 21, 2022
• | Number of Pages: 568 pages
• | Language: English
• | Binding: Paperback/Technology & Engineering
• | ISBN-10: 0128197595
• | ISBN-13: 9780128197592